From: Frida's Fiestas
By: Guadalupe Rivera and Marie-Pierre Colle
Turkey
1 small Turkey (about 13 or 14 pounds/6k)
Salt and Pepper
1 cup/250g butter, softened
Serves 10
Turkey Stuffing
4 hard rolls
Turkey
1 陆 cups /375ml milk
1 large onion, chopped
1/3 cup 100g lard
Turkey giblets, washed and chopped
3 cups/400g chopped celery
2 tart apples, peeled and chopped
15-pitted prunes, chopped
1/3 cup/70g chopped walnuts or pecans
陆 teaspoon dried thyme
Salt and Pepper
Serves 10
Wash the turkey thoroughly. Dry well, inside and out. Rub the surfaces with salt and pepper. Stuff the turkey and rub with half the butter. Place the turkey breast-side down on a wire rack in a roasting pan. Roast in a preheated 425 degrees F /220 degrees C oven for 15 minutes. Turn the turkey breast-side up and roast it for 15 minutes more. Remove from the oven and brush all surfaces with the remaining butter. Return to the oven for 3陆 to 4 hours until the juices run clear when the thigh is pierced, basting every 20 minutes.
To make the stuffing, break up the rolls and soak them in milk until soft. Press to drain well. Saut茅 the onion in hot lard until translucent. Add the giblets, saut茅 for a few minutes, then stir in the celery, apples, prunes, and nuts. Cook for 2 minutes, the stir in the drained bread, thyme, and salt and pepper to taste. Cook for a few minutes until the mixture is dry. Remove from the heat and cool slightly before stuffing the turkey. P. 106Xmas's turkey recipe?
Err ... thaw the turkey if frozen, bake covered in foil at 350 degF for 4-ish hours (depending on size), then remove the foil and bake another half hour or so to brown.
I hope this is what you're asking.Xmas's turkey recipe?
baked turkey under the Christmas tree
Deep fry it.
its still summer y do u wanna know now!!?
Roast Turkey Upside Down
Ingredients:
1 18 lb. turkey
1 14 oz. can Chicken Broth
Butter
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. marjoram
1 stick of unsalted butter
1 cup dry white wine
Preparation:
Rinse turkey under cold running water and pat dry with paper towels.
Pre heat your oven to 325 degrees.
Pour the chicken stock into your roasting pan and place a roasting rack in the bottom of the pan. If you intend to stuff your bird, do it now. Rub the rack with plenty of butter to avoid the skin sticking.
Combine the garlic and spices in a bowl. Rub plenty of butter onto the surface of your bird and sprinkle the seasonings evenly over the entire surface. Place the bird on the rack, upside down.
Cook for about 40 minutes. Meanwhile melt the stick of butter and add the wine. Baste the bird with this mixture after the 40 minute period. Then baste the bird about every 30 minutes with the butter/wine mixture and the pan juices.
About 1 hour before estimated time of doneness, remove the roasting pan from the oven and carefully turn the bird Breast side up and return to the oven.
Check for doneness by inserting an instant read thermometer into the thickest part of the thigh. Look for an internal temperature of 170 degrees. Allow the bird to rest for 20 minutes before carving.
Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy
Ingredients:
Glaze
1 cup apricot nectar
1 cup apricot preserves
2 tbsp. minced peeled fresh ginger
1 tbsp. honey
Herb Butter
3/4 cup unsalted butter; room temperature (1-1/2 sticks)
3 tbsp. chopped fresh thyme or 1 tablespoon; dried
3 tbsp. chopped fresh sage or 1 tablespoon; dried rubbed sage
1 1/2 tsp. salt
1 tsp. ground black pepper
Onion and Shallot mixture
2 tbsp. unsalted butter; (1/4 stick)
3 lg. onions; (about 2 pounds), thinly sliced
6 oz shallots; (about 6 large), thinly sliced
1 turkey (21- to 22-pound)
1 can low-salt chicken broth; (14 -1/2-ounce) or more
1 tsp. chopped fresh thyme or 1/2 teaspoon; dried
1/2 tsp. chopped fresh sage or 1/4 teaspoon; dried
1 can low-salt chicken broth; (14 -1/2-ounce)
Preparation:
For the Glaze:
Combine all ingredients in a heavy small saucepan and bring to a boil. Reduce heat to medium-low and simmer until thickened and reduced to 1-1/4 cups, about 15-20 minutes.
For Herb Butter:
Blend all ingredients in small bowl. Set aside.
For Onion Mixture:
Melt butter in heavy large skillet over medium heat. Add onions and shallots and saute until very soft and light brown, about 20 minutes.
NOTE: Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.
For Turkey:
Position rack in lowest third of oven and preheat the oven to 400 F. Pat the turkey dry with paper towels. Season turkey cavity with salt and pepper.
Place turkey on rack set in large roasting pan. Slide hand under the skin of the turkey breast to loosen. Spread half of herb butter over breasts under the skin.
If stuffing turkey, spoon your stuffing into the main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey.
Roast turkey 30 minutes. Reduce oven temperature to 325 F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings.
Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to the roasting pan. Roast 15 minutes.
Bring the glaze to a simmer. Remove foil. Brush a 1/2 cup of the glaze over the turkey. Continue to roast turkey uncovered, until a meat thermometer inserted into thickest part of thigh registers 170 F., or until juices run clear when thickest part of thigh is pierced with skewer.
Brush occasionally with glaze and add more broth to pan if liquid evaporates.
About 40 minutes longer for an un-stuffed turkey or about 1 hour 10 minutes longer for stuffed turkey. Place turkey on platter, tent with foil. Let stand 30 minutes to rest. Reserve mixture in pan for gravy.
For Gravy: Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender.
Add 1 cup pan juices to blender and pur茅e until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency.
Transfer the sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
Serve turkey with gravy.
Serves 16.
Creole Roast Turkey (Chef June Jacobs CCP)
If my way of roasting turkey reminds you of Julia Child's, I can tell you in all honesty that she taught me (via ';From Julia Child's Kitchen';) how to cook a turkey. This method has always been successful, so ';if it's not broke, why fix it?'; The massage with Creole Butter comes from my love of Louisiana cooking. It won't make the turkey ';hot,'; just gives it a warm ';glow!'; For the perfect dressing, you'll want to make Flora's Cornbread Dressing, which follows.
For a 16- 25-pound turkey
1 fresh, free-range turkey
Sea salt
Handful of celery tops
2 cups coarsely chopped carrots and onions
Handful of parsley sprigs
Fresh herbs of choice
Creole butter
6 reserved whole sage leaves
1. Preheat oven to 325 degrees F. Remove any loose fat from inside the cavity. Cut off the wing tips and add to the ingredients for stock.
2. Rinse and thoroughly dry the turkey with paper towels. Sprinkle 2 teaspoons salt in the cavity. Put celery, parsley, sage and cooked vegetables from the stock preparation inside. Carefully run your fingers under the breast skin to loosen it. Rub under the skin with Creole butter, then insert 6 whole perfect sage leaves in a pattern under the skin. Rub skin all over with Creole butter. Skewer the neck skin and vent. Tie with kitchen twine to hold legs and wings in place. Place turkey, breast side up, on rack in roaster. Tent with heavy-duty foil, shiny side in.
3. Roast in the preheated oven, lifting the tent to baste, first with cooking oil, then with the accumulated pan drippings. About 1 1/2 hours before it is done, add the 2 cups of carrots and onions to the pan to flavor the pan juices.
Teacher's Tips:
1. The most reliable way to tell if your turkey is nearly done is to insert an instant read thermometer. It should register 165 degrees F. The turkey will continue to cook as it rests.
2. After you remove the turkey from the oven, put an upside-down salad plate on a large sheet pan. Rest the turkey (breast side down) against the plate with its tail in the air. Cover the whole thing with a foil tent and place in the still-warm oven (with the heat turned off) while you finish the gravy.
Pounds Hours at 325 Rest Period
08 - 12 3 1/4 - 4 20
12 - 16 3 1/2 - 4/ 1/2 20
16 - 20 4 - 6 30
20 - 25 5 1/2 - 7/ 1/2 30
Turkey Stock and Gravy
Giblets (except the liver) and wing tips
4 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
2/3 cups dry white wine or vermouth
2 cups chicken stock or water
Sea salt
1 bay leaf
1 teaspoon fresh thyme
1/4 teaspoon crushed red pepper flakes
3 tablespoons potato starch mixed with 1/4 cup cold chicken stock
2 tablespoons Armagnac
1. Chop neck into 2-inch pieces, quarter the gizzard, halve the heart. Rinse and dry with paper towels.
2. Heat oil in a heavy 2 1/2 - 3-quart saucepan. Stir in giblets and brown rapidly on all sides. Don't let the oil burn. Remove giblets and stir the vegetables into the pan; cover and cook 5 to 8 minutes, until tender. Then uncover, raise heat and brown lightly, for several minutes. Remove half the vegetables and put into the turkey cavity. Return the giblets to the pan. Add vermouth, stock and water to cover ingredients by 1 inch. Add salt and herbs, and simmer partially covered for 2 1/2 to 3 hours. Strain, degrease, return to pan. Beat in starch mixture, simmer 2 to 3 minutes. Chill.
3. Finishing: Spoon excess fat out of roasting pan. Pour in turkey stock and stir over moderately high heat for several minutes, scraping bottom of the pan to get all the coagulated juices incorporated into the sauce. Strain into a saucepan, pressing all the juices out of the vegetables. Degrease the gravy again, and correct seasonings. To reheat just before serving, add 2 tablespoons Armagnac and ignite. When the flames have all gone out, pour into a warm bowl or gravy boat.
Wine Tip:
Normally, there are a wide variety of wine choices to accompany the holiday bird. However, the Creole ';glow'; on this one leads me to prefer the great American Zinfandel above the rest. I especially like a big one from Shenandoah.
Creole Butter
This is almost as essential to my Thanksgiving turkey as the bird itself. Try it! You'll also find MANY other uses for this incendiary butter. The secret is that when you use it with meats, fish or vegetables, it doesn't make them spicy. Rather, it imparts a warm glow to everything it meets. As with all butter, it freezes well.
Makes about 2/3 cup
1/2 cup unsalted butter at room temperature
3 medium garlic cloves, mashed
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 teaspoons fresh thyme
1/2 teaspoon rubbed sage
1/4 teaspoon ground allspice
1/2 teaspoon each white, black, red peppers
Blend all in the food processor until smooth. Transfer to bowl.
Teacher's Tip: To freeze, wrap securely in plastic wrap and then in a zip lock freezer bag. Be sure to label it with the date!
Grilled Turkey A recipe from author Martin Kimeldorf ';The King of the Grill';
Nothing is better than grilling a turkey in the winter. And nothing is better than the turkey sandwiches, which follow. You may want to add stuffing to this traditional turkey recipe.
Method and Preparations
Indirect, two outside burners
Your favorite wood chips soaked in water at least 2 hours (optional)
Ingredients:
Fresh turkey
21/2 Tbsp. melted butter
Salt and pepper (to taste)
1 whole onion (peeled and quartered)
Fresh Herbs (parsley, thyme, rosemary)
Steps:
Place 2 handfuls of your favorite wood chips on lava rocks near outside burners before starting to pre-heat.
Remove neck and giblets from cavities of turkey; discard fat. Rinse turkey thoroughly inside under cold running water; pat dry.
Brush turkey inside and out with butter and seasonings. Place onion and herbs inside cavity. Place bird, breast side up, in roasting pan.
Roast turkey (allowing 15-20 min. per pound) until juices run clear when pierced at thigh. The bird will typically reach an internal temperature of 165 degrees at this stage. Check with thermometer to be certain.
Remove turkey and allow to stand 15 min. before carving. Garnish platter with fresh herbs.
Shopping List:
Fresh turkey
Butter
Salt and pepper (to taste)
1 whole onion
Fresh Herbs (parsley, thyme, rosemary)
Deep Fried Turkey
Ingredients: 1 ea. 11-14 lb. whole turkey
Marinade:
2/3 c Wishbone Italian Dressing
1/3 c sherry the real stuff not cooking sherry
2 teas garlic powder
3 teas lemon pepper
1 teas onion powder
2 teas cayenne pepper
5 gal peanut oil
Instructions
Mix all the marinade ingredients well, strain through a fine strainer and place in an injection syringe. Inject the marinade into all parts of the bird. Place the bird in a large plastic bag and allow to disperse throughout the bird for at least 2 hrs. Turn the bag and massage the bird from time to time.
Optionally you can make a rub of the dry ingredients and rub over the surface of the bird after the first hour of marinating.
Preheat the cooking oil in a kettle large enough to hold the entire bird and peanut oil, to 350-375. Tie the legs of the bird together with wire. It helps hold the bird together and provides a way to lift it in and out of the oil. Pat the bird dry inside and out.
Carefully place the bird into the oil and fry 3 1/2- 4 min per lb. You should carefully time your cooking as each cooker has it's own peculiarities. The resulting bird is tender, tasty, very juicy and crispy skin.
I'm not sure what you are asking for? A different recipe, like smoked or deep fried? Fancier that the Thanksgiving version?
Otherwise, I swear by the roasting bags -- I place the turkey in the bag (use their instructions regarding the flour) and cook it according to the instructions for the size of the turkey. It is always moist %26amp; juicy.
My SIDE DISHES would be much more elaborate for Christmas.
This recipe came from the Oprah show and it just sounded delicious!!
16 lbs turkey
1/4 cup herbes de provence
2 yards cheesecloths
2-3 cups bourbon
3 tablespoons olive oil
salt and pepper
24 hours in Advance: Soak 1 yard of cheesecloth in bourbon ring out lightly and stuff into turkey cavity.
Rub Herbs de Provence under the turkey skin.
With a kitchen needle and thread tack the skin back on the breast securely with a few stitches.
Wrap the turkey with the remaining cheesecloth and soak the cloth with the remaining bourbon.
Marinate in fridge for 24 hours, turning the turkey over 4-6 times.
Next day: Preheat oven to 275 degrees F.
Remove cheesecloth from the outside of the turkey and stuff it into the cavity with the other cheesecloth.
Rub turkey with olive oil and salt and pepper.
Bake 275 degrees f for 5 hours basting frequently.
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